Asian Tuna Tartare Recipe

Name: Asian Tuna Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon peeled and finely diced fresh ginger; 1/4 cup corn oil; 1 pound sushi-quality tuna; 1 tablespoon plus 2 teaspoons thinly sliced fresh coriander; 1/2 teaspoon seeded and finely diced jalapeno; 3/4 teaspoon wasabi powder; 1/2 teaspoon toasted sesame seeds; 1 teaspoon finely diced scallions (from white and light green parts only); 2 teaspoons fresh lemon juice, plus 1/2 lemon; Fine sea salt, to taste; Freshly ground white pepper, to taste; 1 ripe tomato, peeled, seeded, and cut into 1/8-inch dice; 20 best quality potato chips; Round mold or open-ended cookie cutter, 2 1/4 inches in diameter and 1 1/2 inches high

Servings: persons

1 teaspoon peeled and finely diced fresh ginger
1/4 cup corn oil
1 pound sushi-quality tuna
1 tablespoon plus 2 teaspoons thinly sliced fresh coriander
1/2 teaspoon seeded and finely diced jalapeno
3/4 teaspoon wasabi powder
1/2 teaspoon toasted sesame seeds
1 teaspoon finely diced scallions (from white and light green parts only)
2 teaspoons fresh lemon juice, plus 1/2 lemon
Fine sea salt, to taste
Freshly ground white pepper, to taste
1 ripe tomato, peeled, seeded, and cut into 1/8-inch dice
20 best quality potato chips
Round mold or open-ended cookie cutter, 2 1/4 inches in diameter and 1 1/2 inches high

1
Combine the ginger and com oil in a small bowl, cover, and refrigerate overnight.
2
Strain.
3
Trim any blood or pieces of nerve from the tuna.
4
Cut into tiny dice (no bigger than 1/8 inch).
5
Put the tuna in a mixing bowl.
6
(The recipe can be made to this point up to 5 hours ahead; cover and refrigerate the tuna.)
7
No more than 15 minutes before serving, add 1 tablespoon of coriander to the tuna, along with the jalapeno, wasabi, sesame seeds, scallion, 2 teaspoons of lemon juice, and 4 teaspoons of the ginger oil.
8
Mix gently.
9
Season with salt and pepper.
10
Place the mold in the center of a salad plate.
11
Fill the mold with the tuna mixture, pressing it gently so the tuna is even and compact.
12
Lift off the mold.
13
Repeat, making 3 more plates.
14
Drizzle the remaining oil on the plates around the tartare.
15
Sprinkle the tomato over the oil, then sprinkle the remaining coriander over the tomato.
16
Squeeze a little lemon juice over the garnishes.
17
Stand 5 potato chips up on their edges in each tartare, arranging them in a circle.
18
Serve immediately.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon peeled and finely diced fresh ginger, 1/4 cup corn oil, 1 pound sushi-quality tuna, 1 tablespoon plus 2 teaspoons thinly sliced fresh coriander, and more.

Yes, Asian Tuna Tartare falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Tuna Tartare

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